Ground Pork Reuben Burgers
Put a new spin on a classic with this recipe from Jeanne Fenstermaker of Kendallville, Indiana. Jeanne uses ground pork and sauerkraut in this fun alternative to traditional burgers. For true Reuben flavor, put the ketchup away and top things off with Thousand Island salad dressing.
Total TimePrep/Total Time: 30 min.
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 garlic clove, minced
- 2 pounds ground pork
- 1/2 cup sauerkraut, drained
- 8 slices Swiss cheese
- 8 hamburger buns, split and toasted
- In a large bowl, combine the salt, pepper and garlic; crumble pork over seasonings and mix well. Shape into 16 patties, about 3/8 in. thick. Spoon tablespoon sauerkraut in the center of eight patties; top each with a second patty and press edges to seal.
- Grill, uncovered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°. Top with cheese. Serve on buns.
Nutrition Facts1 each: 455 calories, 26g fat (12g saturated fat), 101mg cholesterol, 988mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 30g protein.
Originally published as Reuben Burgers in Quick Cooking September/October 2002
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